September 27, 2013

Chicken Pot Pie with Rosemary-Cream Cheese Pastry

Treat your family to a delicious supper this weekend by making a batch of delicious chicken pot pie from scratch. My chicken pot pie is studded with fall root vegetables and topped with a lighter-than-air rosemary-cream cheese crust. Move over, Marie Callender! This chicken pot pie recipe is one you’ll want to add to your list of comfort food go-to’s.

This looks absolutely delicious! Chicken Pot Pie with Rosemary-Cream Cheese Crust at Positively Splendid

Chicken Pot Pie with Rosemary-Cream Cheese Pastry
Classic chicken pot pie is updated with a lighter-than-air rosemary-cream cheese crust. Brimming with delicious root vegetables, this is a dish perfect for fall!
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Ingredients
For the pastry
  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 3/4 cup cold butter, cubed
  4. 6 ounces cold cream cheese, cubed
  5. 1 teaspoon fresh rosemary, chopped
  6. 1-2 teaspoons ice water (if needed)
For the chicken
  1. 1 (4-pound) chicken
  2. 1 carrot, halved
  3. 1 stalk celery, halved
  4. 1 onion, peeled and halved
  5. 1 teaspoon salt
For the sauce
  1. 4 tablespoons butter
  2. 1/3 cup flour
  3. 1 1/2 cups milk, at room temperature
  4. 2 cups chicken stock (reserved from the liquid used to poach the chicken)
  5. 1 teaspoon chopped fresh rosemary
  6. 1 teaspoon chopped fresh thyme
  7. 1 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1/8 teaspoon ground nutmeg
For the filling
  1. 1 tablespoon olive oil
  2. 2 medium sweet potatoes, peeled and chopped into 1/2" cubes
  3. 4 carrots, peeled and chopped
  4. 2 leeks, sliced into half moons
  5. 1/2 teaspoon chopped fresh rosemary
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. Dash of cayenne pepper (optional)
Directions
For the pastry
  1. Place the flour and salt in the bowl of a food processor. Pulse the blend. Add the butter and cream cheese, and pulse until blended and forms a ball. If needed, add a bit of ice water, 1 teaspoon at t time, until the dough comes together. Divide the dough in two, and wrap each half in plastic wrap, flattening each into a disc. Refrigerate at least one hour.
For the chicken
  1. Place the whole chicken in a large stock pot and surround with the carrot, celery and onion. Sprinkle with salt. Fill the pot with water until the chicken is complete covered. Bring to a boil over high heat; reduce heat to medium-low and simmer rapidly until chicken is cooked through, about one hour. Remove chicken from the pot, reserving 2 cups of the cooking stock for the sauce. Allow the chicken to cool completely, and then use two forks (or your hands) to pick apart the meat into large chunks, discarding the skin and bones. Place meat in a bowl and set aside.
For the sauce
  1. In a heavy sauce pan, melt the butter over medium heat. Add the four, whisking constantly, until the flour smells toasty, about 2 minutes. Gradually add the milk, whisking vigorously to avoid any lumps. Whisk in the chicken stock, rosemary, thyme, salt, pepper and nutmeg, and cook until sauce is thick enough to coat the back of a wooden spoon, about 10 minutes. Set aside to cool slightly.
For the filling
  1. In a large saute pan, heat the olive over a medium-high flame. Add the sweet potatoes, carrots and leeks, and season with the salt and pepper. Stir in the rosemary and cayenne (if using). Saute for about 3 minutes, then reduce heat to medium-low, cover the pan, and continue cooking the vegetables, covered, until they are tender, about 15 minutes more. Stir in the shredded chicken. Pour cooled sauce over mixture, and stir to combine.
  2. Preheat oven to 425. Coat a an extra-large roasting pan with non-stick spray, and ladle half of the chicken mixture into the bottom. Place one of the discs of dough on a generously floured surface, and roll to a 1/8" thickness. Use a pizza cutter to slice the dough into 1/2" strips, and layer the strips over the filling in a lattice pattern. Place pan in oven and bake for 15 minutes, until dough is is lightly browned. Remove from oven, and top with the remaining chicken mixture. Cut the remaining disc of dough into strips as you did with the previous disc, and arrange the strips on top of the chicken mixture in a lattice pattern. Place back in the oven and bake 35 minutes more, until crust is lightly browned and mixture is bubbly. Cool 10 minutes before serving.
Notes
  1. To create a cheater's version of a lattice pattern, first place dough strips vertically across the length of the pan, leaving an inch or so between each strip, and then place strips horizontally across the width.
  2. The leftover cooking stock can be refrigerated for up to one week to use in another dish, or placed in zip-top bags and frozen for up to six months.
Positively Splendid {Crafts, Sewing, Recipes and Home Decor} http://www.positivelysplendid.com/wordpress/

With a creamy chicken mixture studded with sweet and savory fall vegetables and lighter-than-air crust the resembles the texture of puff pastry…

This looks absolutely delicious! Chicken Pot Pie with Rosemary-Cream Cheese Crust at Positively Splendid

 

…this is a dish pretty enough to serve to guests, but cozy enough to serve for Sunday supper.

This looks absolutely delicious! Chicken Pot Pie with Rosemary-Cream Cheese Crust at Positively Splendid

 

Thanks so much for stopping by!

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8 Responses to Chicken Pot Pie with Rosemary-Cream Cheese Pastry

  1. Richella @ Imparting Grace September 27, 2013 at 10:19 am #

    Oh, Amy. You had me at “rosemary-cream cheese.” Wow, this looks good! I know that part of its appeal is your beautiful photography, but the recipe sounds amazing! Thank you for sharing it!

    • P October 3, 2013 at 9:05 pm #

      It looks wonderful, but where is the recipe?

      • Amy @ Positively Splendid October 4, 2013 at 5:25 am #

        My site is experiencing a technical glitch right now, but the recipes should be restored very soon. Thank you so much for your patience!

  2. Ashley October 4, 2013 at 11:00 am #

    Oh shoot! I just went to the grocery store an got all the ingredients last night an now no recipe!! Is there any chance it Will be up today or should I plan something else for dinner?

    • Amy @ Positively Splendid October 4, 2013 at 12:13 pm #

      Hi, Ashley! I am experiencing issues with my usual printable recipes not displaying, so I went ahead and typed out the recipe in text so that my readers can still enjoy it while the glitch is being worked out. You won’t be able to print this as easily, but it will still enable you to make a batch. So sorry for the inconvenience! Enjoy the chicken pot pie! :)

  3. Ashley October 5, 2013 at 3:22 pm #

    Thank you so much!! Yesterday after I had posted the power went out due to a severe snow storm an it didn’t come back on for 12 hrs!!! Unfortunately we didn’t make anything for dinner! So I decided it would be a good late lunch for today! It is in the oven right now an man does it smell delicious! Thank you again for sharing this wonderful recipe I can’t wait to taste it!

  4. Line October 11, 2013 at 1:03 pm #

    Pinned! However, do you think that, since there are only the two of us, I could divide it into 2 smaller pans & freeze one of them before baking?
    thanks for sharing!

    • Amy @ Positively Splendid October 15, 2013 at 8:10 am #

      I have never done it before, but I think this recipe would freeze beautifully!

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